New England Clam Chowder

1 cup chopped onion
1 cup chopped celery
2 tbsp. butter
2 small cans chopped clams, drained
4 cans cream of potato
2 cans New England clam chowder
6 cans water
2 tbsp. chicken base
1 tsp. thyme
1 tsp. white pepper (or black)
2 tbsp. minced parsley

Saute onions and celery in butter until tender.  Add chicken base, clams and seasonings, bring to a boil.  Simmer 30 minutes. 
Add canned soups.  Return to simmer for 15 minutes.
Add parsley.
Serve in bowls with a pat of butter on top.
Option:  Add 1/2 cup diced bacon when cooking vegetables.

Salisbury Steak

One of fall's easiest comfort food recipes.  Go semi-homemade with pre-prepared gravy.

1 1/2  lb. ground beef
1/2 cup Italian bread crumbs
1 tbsp. ketchup
1 tsp. yellow mustard
1 tsp. Worcestershire sauce
1/4 cup diced red onion
1 tbsp. Beef Gravy Powder=McCormick
salt and pepper

1 large onion, sliced thin
1/4 cup red wine
12 oz. beef gravy

Preheat oven to 350 degrees.
mix ketchup, mustard, Worcestershire, onion and gravy powder.
Mix with ground beef thoroughly.  Don't overwork.
Spread beef out and sprinkle on bread crumbs, combine gently.
Mix into 6 oz. portions and bake in oven for about 30 minutes.

Saute onion in butter until browned.
Add wine and reduce till almost evaporated (au sec)
Add gravy and bring to a simmer.
Serve hot over patties with mashed potatoes.